Mirin is widely used in culinary applications, particularly in Japanese cuisine, to enhance the flavor of dishes. It is commonly added to sauces, marinades, and glazes to provide a subtle sweetness and depth of flavor. In teriyaki sauce, mirin balances the saltiness of soy sauce and the richness of sugar, creating a well-rounded taste. It is also used in simmered dishes, such as nimono, to tenderize ingredients and add a glossy finish. Additionally, mirin helps to reduce strong odors in seafood and meat, making it a versatile ingredient in cooking. Its mild acidity also aids in preserving the color of vegetables during cooking.